Creamy Pumpkin Pasta with Fried Sage and Cashew Cauliflower
A rich, velvety pasta dish featuring a dairy-free pumpkin sauce made from blended cashews and cauliflower. The sauce combines pumpkin puree with nutritional yeast for depth, while aromatic sage and thyme add earthy herbaceous notes. Crispy fried sage leaves provide textural contrast and intensify the autumn flavors. This comforting pasta works well as a weeknight dinner or holiday side dish, offering restaurant-quality results with simple whole food ingredients.
Ingredients
- 1 cup steamed cauliflower
- ½ cup raw cashews
- boiling hot water, to soak cashews
- 16 oz pasta of choice
- 2 tablespoons cooking oil or vegan butter
- 5 garlic cloves, minced
- ½ cup white onion
- 1 teaspoon fresh sage leaves
- 1 sprig fresh thyme
- 2 cups vegetable broth
- 1 cup pumpkin puree
- ¼ cup nutritional yeast
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Steam cauliflower until fork tender
- 2
Soak cashews in boiling water for 20 minutes, then drain
- 3
Sauté onions, garlic, sage, and thyme in oil until fragrant and onions are translucent
- 4
Cook pasta according to package instructions
- 5
Blend sautéed vegetables with cashews, cauliflower, vegetable broth, pumpkin puree, nutritional yeast, sage, thyme, salt and pepper until smooth
- 6
Fry sage leaves in vegan butter until crispy and fragrant, then transfer to paper towel
- 7
Combine cooked pasta with pumpkin sauce and splash of pasta water in pan
- 8
Serve topped with fried sage
Tips
Soak cashews in hot water for at least 20 minutes to ensure they blend completely smooth in the sauce.
Reserve pasta water before draining - the starchy liquid helps bind the sauce to the noodles.
Watch sage leaves carefully when frying as they can burn quickly, turning bitter instead of crispy.
Good to Know
Refrigerate leftovers for up to 4 days. Sauce may thicken when cold - thin with vegetable broth when reheating.
Sauce can be made 2 days ahead and refrigerated. Cook pasta fresh and combine when serving.
Serve immediately while pasta is hot and sauce is creamy. Garnish with extra nutritional yeast or black pepper if desired.
Common Mistakes
Don't skip soaking cashews or sauce will be gritty
Avoid overcooking sage to prevent bitter flavor
Don't let sauce sit too long without pasta water or it will become too thick
Substitutions
Vegan Options
Gluten-Free Swaps
same texture
General Alternatives
FAQ
Can I make this without cashews?
Yes, substitute with silken tofu or canned coconut cream for similar richness. Silken tofu works best for the smoothest texture.
How long will this pasta keep in the refrigerator?
Store leftovers for up to 4 days. The sauce will thicken when cold, so add vegetable broth when reheating to restore creaminess.
Can I freeze the pumpkin sauce?
The sauce freezes well for up to 3 months. Thaw overnight and whisk in extra broth when reheating as cashew sauces can separate slightly.